Hey, my lovely bakers. I’m back with yet another frosting recipe for you all.
This time it’s Lemon Frosting-a smooth, buttery frosting that’s loaded with the tangy goodness of real lemons.
As you know, I have been trying to grow my list of floating recipes for you all.
I always feel we tend to stick to safer options when it comes to frostings. But trust me, when made the right way and paired with the right dessert, frostings can take your dessert to a new horizon.
That’s why I always recommend to experiment with flavours and textures. Hence, I have been adding as many new frosting recipes as I can.
This lemon frosting is purposely tangy to give the best lemon-y experience when you eat it. The use of lemon juice in the frosting really brings out the most amazing lemon flavor.
Making lemon frosting can be a tricky one. There is a good chance that the frosting can curdle because of the juice.
But with my recipe, you won’t face this problem.
The correct ratio of lemon juice, unsalted butter and icing sugar eliminates the possibility of curdling.
Why You’ll Love This Recipe?
- It’s Refreshing: I always find lemon flavor quite refreshing and cleansing to the palette. Every time you eat it, you feel the palette has cleansed for the better.
- Perfect Tropical Flavour: If you are ever in the mood for summer-y or any tropical flavor, you can simply rely on this lemon frosting for your cakes and cupcakes.
- Easy To Make: If you follow the recipe correctly, there is nothing easier than this frosting. No hassle, no complex process, it’s super easy to make.
Important Ingredients Used In The Recipe
- Unsalted Butter: I always emphasise using the right consistency of butter. The consistency can make or break the perfect frosting texture. Too soft and the frosting will be loose; too cold and the frosting may have butter lumps and won’t be fluffy.
- Lemon Juice: To bring the right amount of tanginess, lemon juice is the perfect ingredient. It brings along the natural citrusy flavor that we need for the frosting.
- Lemon Essence: A hint of lemon essence can take this frosting to the next level. It truly enhances the lemon flavor. Use good quality essence or extract for the best result.
- Icing Sugar: Sifting the icing sugar is crucial to making a smooth frosting. Without sifting, the frosting will contain sugar lumps and too much grittiness.
- Salt: To balance the sweet and sour flavor, a dash of salt is needed. Without the salt, you won’t be able to taste both sweet and sour flavour to its true nature.
- Yellow Gel Color: Just a drop of yellow gel color brings out the pop in the frosting.
How To Make Lemon Frosting
Preparation: Collect each ingredient and measure them as per the recipe card given below.
Beat Butter: Begin by beating the softened unsalted butter using an electric hand beater. Keep the sipped at medium-high. Beat it continuously until the butter becomes fluffy and pale.
Add Icing sugar: Ensure to sieve the icing sugar before adding it to the butter. Once sifted, add it to the beaten butter in batches. Beat well to incorporate the entire sugar.
Add Lemon Juice and Essence: Next, add the lemon juice and lemon essence to the frosting and continue beating until the juice gets mixed in. Be careful not to beat too long, as overmixing can lead to curdled frosting.
Add Color: Finally, add a drop of yellow gel colour and mix it into the frosting using a spatula.
Chef’s Tips For The Recipe
Quick Tip On Sieving Ingredients.
Ingredients like icing sugar and even lemon juice need to be sifted well. Since we are using fresh lemon juice, we do not want its seeds to come into the frosting. Similarly, we need to eliminate sugar lumps by sieving the icing sugar.
Do Not Overmix.
Beat the butter and icing well so that the sugar gets dissolved. But once lemon juice is added, I would not recommend to beat it beyond a certain limit.
Juice must get mixed well; after that, you must stop beating simply to avoid the situation of a curdled frosting.
How To Store Lemon Frosting
Make a fresh batch of frosting for the best-tasting experience whenever you need it.
To Store any leftover frosting or pre-made one, put the frosting in an airtight container in the refrigerator. It can be used within a week. It can stay good for a month if you store it in the freezer.
Remember to thaw the frosting and then beat it to get to the right consistency.
More Easy Recipes
Look for my other delicious frosting recipes:
Frequently Asked Questions
Yes, of course! What’s better than natural lemon flavour? You can grate the skin and add it to the frosting for more lemon flavour. Make sure not to grate the white skin, which is underneath the yellow one, as it is bitter in taste. includes white chocolate, vanilla and sometimes caramel-like brown sugar.
The frosting has just the right amount of lemon juice in it. Any more amount may make it too sour and can even lead to curdling.
Lemon frosting can be paired with many flavours like coconut, strawberry, Raspberry, Blueberry, white/ vanilla or any spirit cake like vodka or rum.
- 200 g Unsalted butter
- 200 g Icing sugar
- 50 g Lemon juice
- 1/8th tsp Salt
- 1–2 drops Lemon essence
- 2 drops Yellow gel colour
- Beat unsalted butter in a bowl using an electric hand beater. Beat the butter until it gets pale and fluffy.
- Sift the icing sugar first to remove lumps from it. Now add it to the beaten butter in batches and mix well.
- Next, add lemon juice and essence to the frosting. Beat to incorporate it completely.
- Lastly, add yellow gel food colouring and combine using a spatula.
- Prep Time: 15 minutes
- Cook Time: 10 minutes